John Myers
Ingredients for 3 servings:
- 1 kg asparagus, including the peels
- 1 liter of water (spring water), pure
- 1 tsp, leveled Himalayan salt
- some asparagus (a few stalks)
- 3 potatoes, boiled
- 100 g herb cream cheese
- ½ liter milk, organic, low-fat
- 200 g poultry sausage, cut into small cubes
- 6 tsp coconut oil, organic, virgin
- 1 box of cress
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
low-salt, gluten-free
First, peel the washed asparagus, then boil the peels in 1 liter of pure spring water (seasoned with just half a level teaspoon of Himalayan salt). Remove the asparagus peels (it’s easiest to boil them in an asparagus or pasta pot with a sieve insert, so you don’t have to fish for the last peels) and cook the asparagus in the boiling water. Reserve the boiling water. Bring the boiling water back to a boil the next day, adding a few sliced asparagus spears. Add the organic milk, herb cream cheese, and cooked potatoes, and blend everything until smooth with a hand blender. Briefly warm the diced poultry sausage in the soup. This makes a delicious, light soup with a distinctly asparagus flavor. Before serving, add 1 teaspoon of virgin organic coconut oil to each bowl. This will melt in the soup and add a very special flavor. Finally, add some cress to each plate and enjoy! For us, this soup is a by-product of every asparagus meal.
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